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Vegetarian empanadillas

Crunchy broccoli


Total: 50 min


15 min


35 min

3.732143 0 5 56



2 servings
  • 0.5 Shortcrust pastry
  • 125 mL (½ cup) Broccoli
  • 0.5 Carrots
  • 0.5 Zucchini
  • 0.5 Onions
  • 10 mL (2 teaspoon) raisins
  • 2 Eggs
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Preheat the oven to 350 °F.
  • In a saucepan, plunge an egg in boiling water, cook for 10 minutes, remove the egg and peel it.
  • Peel the carrot, the onion, and the zucchini half and chop them finely.
  • Heat a little oil in a frying pan and sauté all the vegetables.
  • Cook for 5 minutes while stirring.
  • Add the raisins.
  • Crush the hard-boiled egg and add to the vegetables. Stir well.
  • Cut 4 rounds in the paste using a glass or a pastry cutter.
  • Place a cup of mixture in the centre of the 4 rounds, fold them in two and use a fork to press the edges together.
  • Beat an egg yolk with a little water and brush it on the empanadillas.
  • Place the empanadillas on a baking tray and put in the oven for 25 to 30 minutes until golden.
  • In the meantime, steam the broccoli for 5 minutes. It should remain crunchy.
  • Serve the vegetarian empanadillas along with crunchy broccoli.

Recipe tips

  • Use herbs and spices rather than adding to much salt for seasoning.